Shread, Head, Butter and Bread
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄4 cup unsalted butter
- 1⁄2 cup seasoned croutons, crushed into fine powder
- 2 pinches dry mustard
- 1 teaspoon caraway seed
- 4 cups cabbage, shredded
- 1 tablespoon kosher salt
- 1 tablespoon sugar
directions
- Fill your largest pot 3/4 full with water and bring to a boil on high heat.
- Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan.
- Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly.
- Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.
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RECIPE SUBMITTED BY
Kit_Kat
Saint Peters, Missouri
I am a St. Louis girl through and through. I am a mom of three, two boys and a wonderful daughter, married to my high school sweetie for the last 28 years. My hubby and I are on the verge of being empty nesters and are excited to see what this phase of our lives has in store for us. In the last year my sister and I have been exploring our family history and it has been a wonderful and educational experience. Food and cooking has been a big part of my life from the time I was a little girl and I look forward to sharing that same, wonderful part of our heritage to my future grandchildren.